There are so many uses for this delicious bacon jam. The combination of bacon and caramelized onions slowly cooked with brown sugar and vinegar results in a tangy and sweet but savory thick bacon spread. It's perfect on cheese boards, baked potatoes, burgers, steaks, eggs, sandwiches and so much more!

Course:
Sauces

Cuisine:
American

Keyword:
Sauces

Servings: 32Makes 2 Cups

Calories: 77kcal

Ingredients

1poundbacondiced

2sweet onionsdiced

1tablespoonbutter

1parchment paper circlecut to fit your skillet

¼cupdark brown sugar

¼cupapple cider vinegar

2tablespoonsbalsamic vinegar

½cupwater

1½teaspoonsfresh thymedivided

½teaspoonfreshly ground black pepper

Instructions

Heat a large skillet over medium heat. Add the bacon and cook until the bacon is crispy. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate. Drain away the bacon grease, leaving about 2 tablespoons in the skillet.

Add the butter and onions to the skillet. Stir together to coat the onions with the fat and cook over low heat with a circle of parchment paper placed over the onions to prevent them from drying out while cooking. Cook for about 10 minutes and stir occasionally when the onions start to brown. Keep cooking over low heat for about 10 to 15 minutes more until the onions have caramelized.

Add the brown sugar, apple cider vinegar, balsamic vinegar, water, 1 teaspoon of the fresh thyme and black pepper. Return the cooked bacon to the pan. Bring the mixture to a boil and then lower the heat and simmer for about 20 minutes until the liquid reduces and the consistency is thick and syrupy. Stir in the remaining fresh thyme.

Serve warm on burgers, steaks, waffles, sandwiches, crostini or as a condiment for a cheese board. To store, refrigerate in jars for up to four weeks.